Directions
Start slow cooker on high and cook 21⁄2 hours before Shabbat. Right
before Shabbat, drop heat to medium and check water. Barley absorbs a great deal of water, and cholent needs to be moist. Spray slow cooker with Pam; use cholent bag to line slow cooker. Put a little water under liner to prevent scorching the bag.

Want to spice it up? Add a little soy sauce, a little ketchup and some barbecue sauce.

Want it a little sweet? Add a little honey (2 to 3 tablespoons), chopped sweet potato and some carrots.

Want it meatier? Add sausage or hot dogs on top of the cholent.

Want it vegetarian? Use basic cholent recipe but leave out the meat and kishke and add root vegetables, carrots and sweet potatoes.